EFFECTS OF END-POINT AND OVEN TEMPERATURES ON BEEF ROASTS COOKED IN OVEN FILM BAGS AND OPEN PANS

被引：13

作者：

SHAFFER, TA ^{[1
]}

HARRISON, DL ^{[1
]}

ANDERSON, LL ^{[1
]}

机构：

[1] KANSAS STATE UNIV,DEPT FOODS & NUTR,KANSAS AGR EXPT STN,MANHATTAN,KS 66506

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb07239.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1205 / 1210

页数：6

共 8 条

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[3]

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[4]

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REID, HC ;

HARRISON, DL .

[6] HEAT INDUCED CHANGES OF MOISTURE IN TURKEY MUSCLES [J].

ROGERS, PJ ;

GOERTZ, GE ;

HARRISON, DL .

[7]

SHOCK DR, 1970, J FOOD SCI, V35, P195

[8]

VISSER RY, 1960, FOOD TECHNOL-CHICAGO, V14, P193